Thank you Rio Luna Organic Peppers for sponsoring this post. Rio Luna Organic Peppers are certified organic, non-GMO, fat free, cholesterol free, low calorie and Kosher. For flavorful and spicy recipe ideas follow Rio Luna on Facebook and Instagram.
Green chili peppers make their way into a creamy macaroni and cheese made with pepper jack cheese, avocado puree, cilantro and lime. Topped with crispy panko bread crumbs and baked to perfection! This creamy and spicy mac n’ cheese is perfect for your holiday party this year.
Just two weeks to go until Christmas Eve! Are you as excited as I am? They don’t call it the most wonderful time of the year for no reason. I just love the music, the weather, get togethers and holiday parties. Are you hosting a holiday party or dinner this year? If so, I’ve got the perfect dish for you today.
Winter dishes are known for being creamy and savory, and the flavors tend to run together when it comes to casseroles and side dishes. What you want to do is make sure you switch things up every once and a while when you’re entertaining! Traditional dishes are great, but they can be made even better if you add a little twist. In this case, a spicy twist.
I’ve taken your traditional baked macaroni and cheese and added Rio Luna green chili peppers, avocado, lime juice, cilantro and a spicy pepper cheese sauce. Green chilies add a new height to your dish by adding a nice layer of spice to the meal! I really like Rio Luna peppers in particular, because they’re very high quality organic peppers that have been used by professional chefs for years. They’re easy to find at Kroger and Whole Foods.
What’s really cool about this dish is the avocado puree and the fresh cilantro add a touch of green to the sauce. Even your macaroni and cheese can be in the holiday spirit!
The chili peppers in this dish are sure to keep your guests warm and satisfied this winter at your next holiday party or dinner gathering.
Visit the Rio Luna Organic Peppers site here for coupons to purchase at Kroger or Whole Foods.
Here’s the recipe for Green Chili and Avocado Baked Macaroni & Cheese:
Green Chili and Avocado Baked Macaroni & Cheese
Green chili peppers make their way into a creamy macaroni and cheese made with pepper jack cheese, avocado puree, cilantro and lime. Topped with crispy panko bread crumbs and baked to perfection! This creamy and spicy mac n' cheese is perfect for your holiday party this year.
- 4 oz can Rio Luna Green Chilies drained
- 16 oz rotini pasta
- 2 small ripe avocados
- 1/2 large lime or 1 Tbsp lime juice
- 1 tsp minced garlic
- 3 Tbsp butter
- 4 Tbsp all purpose flour
- 2 cups milk
- 3 cups shredded pepper jack cheese
- 2 Tbsp chopped cilantro
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup panko breadcrumbs
- 1 Tbsp olive oil
Preheat your oven to 350 degrees.
Cook the pasta according to package directions, drain and set aside.
While pasta is cooking, mash together the avocado, juice from 1/2 lime and minced garlic. Set aside.
In a saucepan, melt the butter over medium heat. Add the flour and whisk for one minute. Slowly whisk in the milk.
Once the milk is slightly thick, add the pepper jack cheese. Stir until melted. Fold in the pureed avocado mixture. Add this mixture to the cooked rotini along with the chilies and cilantro. Stir to combine and season with salt and pepper.
Pour the pasta into a 9x13 baking dish. In a small bowl combine the panko and olive oil. Sprinkle over the mac n cheese.
Bake for 15 minutes, then turn on your broiler for 2 minutes until the bread crumbs turn golden.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.